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| © Laura Murray |
By Andy Baraghani, Bon Appétit
A crunchy, squeaky pickle salad that would be amazing alongside a super fatty main dish, like this giant pork roast. But don’t worry, it’s not one briny mouthful, there are a lot of different textures going on between the crisp onions, juicy pickles, and crunchy nuts. We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt. And honestly, you can use whatever pickles you want in this (radishes! Green beans!).
Yield: 4 servings
Ingredients
- ½cup walnuts
- 4whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 1" pieces, plus 3 Tbsp. picklebrine
- 3Tbsp. red wine vinegar
- 2tsp. Dijon mustard
- 1tsp. honey
- ¼tsp. crushed red pepper flakes
- ½small white onion, thinly sliced, rinsed
- Kosher salt, freshly ground pepper
- 1medium fennel bulb, tough outer layers removed, thinly sliced crosswise
- ½cup chopped dill
- 2oz. Parmesan, shaved
- Extra-virgin olive oil (for drizzling)
- Toasted country-style bread (for serving; optional)
Preparation
Step 1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.Step 2
Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.Step 3
Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.See more at Bon Appétit
